Raspberry Almond Thumbprints

Christmas is less than a week away and despite the fact that I’m hosting the big day I still just can’t stop focusing on Christmas cookies, particularly, these Raspberry Almond Thumbprints. These cookies are festive, perfectly bite-sized and delicious. They almost cleanse your palate in a sea of chocolate and peanut butter themed desserts. They’re definitely in my top five and make it onto my annual Christmas cookie tray every year.

But back to these Raspberry Almond Thumbprints… there are few things I’ve learned over the years that allow me to end up with near perfect looking little gems that aren’t all sloppy and runny (believe me, I’ve had my fair share of those).
1) I use a mini ice cream scooper to get dough balls that are all exactly the same size.
2) I use the back of a 1/2 tsp measuring spoon to make the round indent to place the raspberry jam. I have the All Clad measuring spoons that have a straight edge into the round bottom, which really helps get a nice edge.
3) I place the jam into a small squeeze bottle like these and place the bottle in a measuring cup of hot water to loosen up the jam and make it come out of the bottle more smoothly when filling the cookie dough.
4) If you’re going to opt for the glaze on top, use one of those small squeeze bottles for that as well.

I love this time of year – all of the craziness, rushing, panicking and then finally just enjoying and getting to relax and spend time with family and friends. I hope you all enjoy the holidays with your friends and family and if you have time, make these delicious beauties.